Antibiotics in our meats

I often write about how important it is to know where your food comes from. I find it odd that people are extremely concerned about the label on their jeans and their over priced handbags, both costing hundreds of dollars, yet they will make valiant efforts to seek out the cheapest food possible.

What is that saying about how you feel about your body? You care more about what other people see than what you actually put into it for nutrition? 

I understand that some people may not be able to afford to eat organic all the time, it can be more expensive for many valid reasons; however, there are some things that you really cannot and should not take a chance on.

Factory produced meats, especially ground meats.

Yes, I will go out to a restaurant and eat ground beef on occasion, but not often. And I certainly do not go to fast food restaurants, that's just disaster on a plate. 

It's like Russian Roulette, only the end will be much, much more painful. Many people become ill and don't know what the reason is, could it be a 24 hour flu? More likely it was the home cooked meal they made themselves.

We all have a responsibility to speak with our actions, and that means our hard earned dollars. Spend your money on real food, not antibiotic and drug infused factory meats.

I have a couple exerpts from an article by Mark Bitmman, and a link to the entire article: 

Bacteria 1, F.D.A. 0

I urge you to read it and stay informed on the situation.

"So when you go to the supermarket to buy one of these brands of pre-ground meat products, there’s a roughly 25 percent chance you’ll consume a potentially fatal bacteria that doesn’t respond to commonly prescribed drugs."

"Plying “healthy” farm animals (the quotation marks because how healthy, after all, can battery chickens be?) with antibiotics — a practice the EU banned in 2006 — is as much a part of the American food system as childhood obesity and commodity corn. Animals move from farm to refrigerator case in record time; banning prophylactic drugs would slow this process down, and with it the meat industry’s rate of profit."